And in doing so, probably eliminated a good percentage of the population with the whole lemon thing. Then I go and add coconut and well, oomph.

These are some serious love-or-hate-it flavors here.

In this journey of life that I like to call talking to my invisible internet friends, I’ve watched my tastes go from never wanting anything lemon flavored ever to downright craving the tart and sweet flavor. It totally blows my mind and also makes me feel like I’m getting old since I never knew anyone when I was younger that liked lemon stuff besides my grandma. Now I know more people.

Now I’m old.

What I find incredibly nuts is that now when I want something sweet, which let’s be honest – is every single day – I can actually determine if it’s chocolate or peanut butter or citrus that I want. Perhaps this is what people mean when they say they’ve “found themself?”

If knowing that I want lemon cheesecake over a brownie is knowing myself, then yes indeed… I’ve found myself. I might go hide just so I can find myself again.

Cheesecake fake out above! Right? Looks like cheesecake.

Isn’t cheesecake. I’m having cake remorse right now. Wish it was cheesecake. I should learn, for all of our sakes.

I call this easy lemon cake because, well… it’s easy. Emphasis on the easy. You can mix it in a bowl with a spoon and don’t have to use your mixer. Keep in mind that doing so will not yield a super light and fluffy cake that will often result with the use of your stand mixer, but it still is quite delicious and cake-like nonetheless.

It’s also only one layer because it’s 2013 and I’d like to know who has the patience to make a layer cake. No, really. I’d love to know. Because I don’t. And then I feel terrible about myself and like crud when I see all my inspirational and often very busy blog friends make incredible layer cakes with ombre frosting and ribbons and swirls and topped with the sistine chapel ceiling made out of candy. I’m (not so) secretly jealous. Not only are my layer cakes eternally crooked, uneven and generally a giant mess, but I do not possess the frosting skills nor the willingness to endure such artistry. It takes a lot.

I’m more of a bake-something-and-throw-crap-on-top type of girl.

Back to the flavors.

So while I’m all over the lemon now, sometimes I need a little something… extra? That’s where the marshmallow frosting comes in. Which isn’t so easy, but I gave you easy cake so can we overlook such a thing? Actually it is really easy, but the technique is going to freak you out so listen up now when I say for real, it is super easy. I can’t get enough of this stuff. Ugh. So good. And then the coconut – I mean, that just sort of goes with lemon, right? Plus, it’s all Easter-y and what not. Feel free to leave it off. Or pile more on!

Directions:

In a large bowl, whisk together eggs and sugar until smooth and creamy. Add in cooled butter and vanilla extract, whisking until combined. Stir in all of the lemon zest. Add half of the flour mixture, stirring well, then add in the lemon juice and milk. Stir in remaining dry ingredients until batter is smooth. Pour into the greased 9-inch pan and use a spatula to even out the batter. Bake for 25-30 minutes, or until cake is set and springs back when touched. Remove and let cool completely.

marshmallow frosting
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined. Frost cake as desired, then top with coconut!

Fabulous pics in this post! I love the freshly squeezed lemons.
I totally get it; I was anti-citrus-in-baked-goods until last year, and this past winter I’ve gone crazy for anything lemon, starting with your sparkly lemon truffles that I made for new years’. This craze got a little out of control when blood oranges hit the shelves, and peaked when I stumbled upon meyer lemons for the first time (score!!!!), started cooking lemon curd and throwing it into everything I made. I’m thinking I should make this cake and then chill out on this flavor for awhile, since it’s almost time for my roasted strawberry obsession to pick back up. ;-) Btw, I’m eating avocado toast with roasted red pepper hummus and it is So. Good. I figured I needed to eat something substantial before I give myself permission to raid the Cadbury mini egg stash…haha.

Jessica, any way you can substitute marshmallow fluff for the icing? What would I add to thin it out to icing consistency? And one of your other commenters mentioned “limoncello” which I think would be a kick-ass addition – maybe poke holes in the cake a la Tres Leches cakes and let it soak in? I’m just riffing here…

What the hell is wrong with you? Do you not understand that you have undermined all logical thought with regard to dessert, sweets, inability to stay away from coconut…..holy cow. This is looking like something that may delay the bikini factor of spring…….oh well, shorts will do in the meantime. Kudos.

AH! question!!!! i have no idea if this will be answered or seen BUT! can the marshmallow frosting be made before hand? or does it have to be made right before eating the cake? i’m hoping to make it for easter tmrw but won’t have much time the morning of and am trying to prep as much as possible! eeeeep let me know :)

I am so sad that my frosting never got “thick and glossy” – what did I do wrong?? I used a metal bowl for the double-boiler and beat it for like an hour and it never got thick. It remained a glaze. So sad. Any ideas what I did wrong?

Just like a meringue mix, if even the tiniest bit of yolk gets in the egg white mix, or if the utensils you’re using have any sort of grease on them, the mix will not be able to become thick and glossy…
Hope this helps!

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Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts comes from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.’.-^

I love lemon and orange cakes. I also love citrus body soaps and lotions and cucumber! I wouldn’t do your gran’s orange cake though. Too much like hard work! I can’t get cream of tartar. Sigh.
I have never ever e v e r got a valentine’s day card in all my long years :'( :'( :'( :'( etc.
I will try your lemon cake. I had limoncela! but the bottle got broken but I like the idea except when the animals oops I mean the grandchildren come.
H A G D everybody.
:-)

I made this on Friday for my fiance’s birthday and it was a smashing success! Such a delicious and easy cake to make, and the marshmallow frosting was genius! The recipe made so much frosting, almost enough for 2 cakes.

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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